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    Home » Recipes » Breakfast Brunch Recipes

    Quinoa Crunch Cereal

    May 4, 2016 by Laureen King

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    Healthy homemade Quinoa Crunch Cereal is loaded with healthy ingredients. It tastes great as a breakfast cereal or topping for yogurt or salad. via @artandthekitch

    Healthy homemade Quinoa Crunch Cereal is loaded with healthy ingredients. It tastes great as a breakfast cereal or topping for yogurt or salad.

    Glass jar filled with toasted quinoa, almonds, and pumpkin seed granola.

    Quinoa is a gluten-free grain that is high in protein and fibre, making it a perfect addition to homemade breakfast cereals. This recipe uses maple syrup as a sweetener, which is a much healthier alternative to refined sugar.

    To make this cereal even healthier, you can add other ingredients like chia seeds, hemp seed, flaxseed, sesame seeds, or dried fruit.

    Glass bowl of yogurt topped with quinoa granola.

    Don't save this cereal just for breakfast, it is great for a mid-day snack or post work-out snack. Quinoa crunch cereal is a tasty topping for yogurt, salads or smoothies. I add some to my strawberry oatmeal recipe.

    This recipe is comes from one of my favorite cookbooks, Nourish, whole foods recipes featuring Seeds, Nuts & Beans.

    This homemade granola recipe is easy to make, nutritionally dense, and tastes amazing!

    Glass bowl of yogurt topped with quinoa granola.

    Quinoa Crunch Cereal

    Laureen King
    Quinoa Crunch Cereal tastes amazing on on plain Greek, sprinkled on top of salad, or just plain in a bowl with milk
    5 from 2 votes
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    Cook Time 10 minutes mins
    Total Time 10 minutes mins
    Course Breakfast, Healthy Snack
    Cuisine American
    Servings 6
    Calories 400 kcal

    Ingredients
      

    • 2 cups quinoa rinsed
    • 1 cup raw almonds chopped
    • ¼ cup pumpkin seeds
    • 2 tablespoons pure maple syrup
    • 1 tablespoon organic canola oil

    Instructions
     

    • Preheat oven to 375º F Line a baking sheet with parchment paper.
    • Rinse quinoa.
    • Toss together quinoa, almonds, pumpkin seeds, maple syrup and oil.
    • Spread on prepared baking sheet.
    • Bake until toasty and fragrant, 10-12 minutes.
    • Let cool completely.
    • Store cereal in an airtight container at room temperature for up to 1 month.

    Notes

    Some tasty options to add: sesame seeds, sunflower seeds, chia seeds, or hemp seeds.

    Nutrition

    Calories: 400kcalCarbohydrates: 46gProtein: 14gFat: 19gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gTrans Fat: 0.01gSodium: 4mgPotassium: 530mgFiber: 7gSugar: 5gVitamin A: 9IUVitamin C: 0.05mgCalcium: 99mgIron: 4mg
    Tried this recipe?Mention @ArtAndTheKitchen or tag #ArtAndTheKitchen!
    Glass bowl of yogurt topped with quinoa granola and jar full of granola.
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    photo of author laureen

    About Laureen

    I created Art and the Kitchen as a way to share many great, tried and true recipes. My collection of recipes include family favorites and those special recipes handed down from my Mom, Grandma and friends. My recipes range from good old homestyle cooking to exquisite gourmet meals. Read more...

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      Recipe Rating




    1. Morgan

      March 16, 2017 at 4:15 pm

      Is the quinoa supposed to be cooked first? Or just dry uncooked?

      Reply
      • Laureen King

        March 17, 2017 at 7:12 pm

        hi Morgan, dry uncooked.

        Reply
        • Namrata

          December 30, 2019 at 1:12 am

          So do u wash the quinoa and dry it and then use it?

          Reply
          • Laureen King

            January 03, 2020 at 4:51 pm

            the quinoa just has to be rinsed as it will be oven roasted.

            Reply

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    laureen

    I am Laureen, creator of Art and the Kitchen. On my blog you will find a collection or amazing recipes from homestyle-comfort food, gourmet and exceptional baking recipes! Read more!

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